Wednesday, 22 August 2012

Spinach Bakers.

Bake potatoes in their jackets then when they are ready gently cut in half. Scoop the potato out of the skins carefully so as not to split them. Put the potato, grated parmesan, greek yoghurt, fresh spinach, butter and grain mustard in a bowl and mix. Then spoon back into the skins. Sprinkle with some more parmesan and pop under the grill till golden.

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